Print

Perfect Cozy Iced Apple Cider Cookies Recipe — Best Fall Dessert

apple cider cookies - featured image
Print Recipe

These soft, pillowy apple cider cookies are packed with concentrated apple flavor from reduced cider and topped with a cinnamon glaze. They’re the perfect fall treat that tastes like a season you want to bottle up.

Ingredients

Scale
  • 1 cup (240 ml) fresh apple cider
  • 1/2 cup (113 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 1/2 cup (100 g) packed light brown sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (250 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup (120 g) powdered sugar, sifted
  • 1/2 teaspoon ground cinnamon (for glaze)
  • 2 to 3 tablespoons milk
  • 1/4 teaspoon vanilla extract (optional, for glaze)

Instructions

  1. Reduce the apple cider: Pour 1 cup apple cider into a medium saucepan. Bring to a boil over medium-high heat, then reduce to a steady simmer. Cook for 15-20 minutes, stirring occasionally, until reduced to about 1/4 cup and syrupy. Pour into a small bowl and let cool completely.
  2. Cream the butter and sugars: In a large mixing bowl, beat 1/2 cup softened butter with 1 cup granulated sugar and 1/2 cup packed light brown sugar on medium speed for 2-3 minutes until light and fluffy. Scrape down the sides.
  3. Add the wet ingredients: Add 1 large egg, 1 teaspoon vanilla extract, and the cooled reduced cider. Beat on low speed until just combined.
  4. Mix the dry ingredients: In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/2 teaspoon salt.
  5. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Fold in any remaining flour with a rubber spatula.
  6. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 45 minutes, or up to 2 days.
  7. Preheat and prep: About 15 minutes before baking, preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  8. Scoop and bake: Use a cookie scoop or two spoons to portion dough into 1.5-tablespoon balls. Place 2 inches apart on prepared sheets. Bake for 10-12 minutes, until edges are set and lightly golden. Centers will still look soft.
  9. Cool completely: Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. Make the glaze and drizzle: In a small bowl, whisk together 1 cup powdered sugar, 1/2 teaspoon cinnamon, and 2 tablespoons milk. Add more milk if needed for drizzling consistency. Drizzle over cooled cookies. Let glaze set for 20 minutes before serving.

Notes

Chilling the dough is crucial to prevent spreading. Reduce the cider until syrupy for best flavor. Let glaze set completely before stacking. Cookies stay fresh up to 5 days in an airtight container.

Nutrition

Keywords: apple cider cookies, fall cookies, cinnamon glaze, soft cookies, apple dessert, autumn baking

Find it online: https://breezybake.com/perfect-cozy-iced-apple-cider-cookies-recipe-best-fall-dessert/